Salads – Southampton Olive Oil Company

Ingredients

• 1 ½ cups dry Fusilli pasta (or bowtie, or other small noodle)
• Small bunch (1 lb.) asparagus, woody ends snapped off
• 3 Tbsp Flavoured Olive Oil, divided
• 2 Tbsp Dark Balsamic Vinegar
• ½ cup Red onion, diced
• 1 ½ lbs new (or baby) potatoes, halved & quartered (by size)
• 3 Tbsp Madagascar Black Pepper Olive Oil
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 garlic clove, finely minced or crushed
• 1 Tbsp whole grain
• 4 Cups mixed greens (e.g., spring mix, spinach, arugula)
• 1 large cooked chicken breast, thinly sliced or shredded
• 1 Cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup crumbled goat cheese or feta
• 2 Tbsp toasted pecans or walnuts (optional)
• 3 Cups shredded cabbage
• 1 Cup grated cucumber
• 1 Cup grated carrots
• 1 Cup grated broccoli stems
• 1/2 cup mayonnaise
• 2 Tbsp Ultra Premium White Balsamic Vinegar
• 1/2 tsp celery salt
• 1/2 tsp salt
• 8 oz bowtie pasta (we like farfalle)
• 2 ripe avocados, diced
• 1 can
• 6 carrots shaved into
• Cilantro & Roasted Onion Olive Oil